WO2021085445A1

WO2021085445A1 - Method for manufacturing pregelatinized cereal flour

Info

Publication number: WO2021085445A1
Application number: PCT/JP2020/040336
Authority: WO
Inventors: 研一郎高松; 佑佳子向後; 孝雄長井; 亨重松; 隆弘柳下
Original assignee: 株式会社日清製粉グループ本社; 日清製粉株式会社; 日清フーズ株式会社; 日清製粉プレミックス株式会社
Priority date: 2019-10-30
Filing date: 2020-10-28
Publication date: 2021-05-06
Also published as: WO2021084663A1; US20220361510A1; JP7564116B2; JPWO2021085445A1; CA3157980A1; AU2020374460A1; CN114554865A

Abstract

This method for manufacturing a pregelatinized cereal flour has: a pregelatinization step for heating a slurry containing 100 mass parts of a grain flour and 500 mass parts or more of water so that the article temperature of the slurry is 90°C or higher, and pregelatinizing starch contained in the grain flour; and a step for drying the slurry that has been subjected to the pregelatinization step, and obtaining solid matter. In the pregelatinization step, the slurry is stirred while being heated. In the pregelatinization step, the slurry is preferably heated so that the article temperature thereof is 100°C or higher. The present invention provides a pregelatinized cereal flour with which it is possible to improve the flavor and texture of food and impart aging resistance to food.

Description

Manufacturing method of pregelatinized flour

The present invention relates to pregelatinized flours suitable for food use.

Pregelatinized starch is obtained by heating raw starch in the presence of water to gelatinize it. Due to pregelatinization, the molecular arrangement inside the starch granules is disrupted, and it appears as irreversible changes in properties such as swelling of starch granules, loss of birefringence, melting of natural crystallites, and solubilization of starch. For this reason, pregelatinized starch exhibits unique properties different from those of raw material starch, and is widely used in food applications and industrial applications. Conventionally, as a method for producing pregelatinized starch, a method of drying a starch slurry using a spray dryer, a drum dryer, or the like is known. Further, a method of adding water to starch and heating while kneading with an extruder, a method of heating and humidifying by passing superheated steam into a container containing starch, and the like are also known.

According to Patent Document 1, as a method for producing a modified starch having desired swelling property and water retention, water is added to the raw material starch to adjust the water content to 26 to 59% by mass, and then water vapor is added to the particles of the raw material starch. And / or a method of contacting hot water to increase the amount of water is described. In Patent Document 2, 200 to 5000 parts by mass of water is added to 100 parts by mass of flours as a method for producing an α product of flours having a porous structure and which can be used as an adsorbent for aroma components and the like. A method of adding alcohol and freeze-drying after heat gelatinization is described. In the method described in Patent Document 2, it is said that the heating temperature at the time of heat gelatinization is kept above the gelatinization temperature, and in the examples, the flours are pregelatinized on a boiling water bath.

Japanese Unexamined Patent Publication No. 2014-2057776 Japanese Unexamined Patent Publication No. 3-43052

In foods containing starch as the main component, aging of starch becomes a problem. For example, in bakery foods, the starch contained in the bakery foods ages during storage and storage, and as a result, the texture that was fluffy immediately after production becomes hard and dry. , There is a problem that melting in the mouth worsens. Starch aging is a phenomenon in which pregelatinized starch releases the water it holds and transforms into beta crystals. There is a demand for a technique capable of improving the taste and texture of food at a high level and suppressing deterioration over time such as aging.

An object of the present invention is to provide pregelatinized starches that can improve the taste and texture of foods and impart aging resistance to foods.

The present invention is an pregelatinization step of heating a slurry containing 100 parts by mass of grains and 500 parts by mass or more of water under a condition that the product temperature of the slurry is 90 ° C. or higher to pregelatinize the starch contained in the grains. A method for producing pregelatinized starch, which comprises a step of drying the slurry that has undergone the pregelatinization step to obtain a solid substance, and in the pregelatinization step, the slurry is stirred while heating the slurry. is there.

Further, the present invention is a method for producing a processed food using the pregelatinized cereal flour produced by the above-mentioned method for producing pregelatinized starches of the present invention.

The method for producing pregelatinized cereal flours of the present invention includes an pregelatinization step of heating an aqueous slurry containing cereal flours to pregelatinize (gelatinize) the starch contained in the cereal flours, and drying and solidifying the slurry. It has a drying step to obtain a product. Hereinafter, each step will be described.

[Pregelatinization process]
Examples of the cereals used in the present invention include cereals and starches and whole grain flours, and one of these may be used alone or in combination of two or more depending on the use of the food containing the pregelatinized cereals. Can be done. The grain that is the source of the flour, starch, and whole grain flour may be a porridge seed or a porridge seed.

The flour that can be used as flour may be any flour containing starch, and examples thereof include wheat flour, rice flour, buckwheat flour, rye flour, and soybean flour. Examples of wheat flour include soft flour, medium-strength flour, strong flour, durum wheat flour, and durum semolina. As the flour, wheat flour is typically used.

Examples of starch that can be used as cereals include unprocessed starches such as potato starch, wheat starch, cornstarch, waxy cornstarch, rice starch, and tapioca starch, and these unprocessed starches are processed with fats and oils, etherified, esterified, and acetyl. Examples thereof include processed starch that has been subjected to one or more treatments such as conversion, cross-linking treatment, and oxidation treatment. The "starch" (starch used as a raw material for the pregelatinization step) here means "pure starch" isolated from plants such as wheat, and is distinguished from the starch contained in the flour.

The whole grain flour that can be used as cereals contains all of the three main components constituting the grain caryopsis (grain grain), that is, the endosperm part, the exodermis part, and the embryo part. The grain that is the source of whole grain flour is not particularly limited as long as it can be used for food, and examples thereof include wheat, barley, barley, rye, and rice. In the present invention, one kind of whole grain grain flour may be used, or a plurality of kinds of whole grain grain flour may be used in combination. In this specification, the word "cereal" in the name "whole grain flour" may be used in place of the name of the grain that is the source of the grain. For example, a whole grain grain derived from wheat caryopsis is "wheat whole grain flour", and a whole grain grain derived from barley caryopsis is "wheat whole grain flour". As the whole grain flour, whole wheat flour is typically used.

The method for producing pregelatinized starch of the present invention is a method for pregelatinizing starch contained in flours, in which a slurry containing 100 parts by mass of cereals and 500 parts by mass or more of water is prepared and the product temperature of the slurry is 90 ° C. or higher. It is characterized by adopting a method of heating under the above conditions. In a typical pregelatinization treatment performed conventionally, the amount of water added to 100 parts by mass of flour is much smaller than 500 parts by mass, and is often 100 parts by mass or less, and the heating temperature is set to be heated. In many cases, the product temperature of an object is set to less than 90 ° C. By pregelatinizing the flours under the unprecedented high water content and high temperature conditions adopted in the present invention, the structural change of starch caused by the pregelatinization treatment becomes different from that of the conventional pregelatinization treatment. High quality pregelatinized starches that cannot be obtained by law can be obtained. Since a certain amount of water is usually contained in the flour, the total mass of the water present in the slurry is 500 parts by mass or more of the water content with respect to 100 parts by mass of the flour, and the flour. It is the total of the amount contained in 100 parts by mass (usually about 15 parts by mass or less).

In addition, whole grain grains have the advantages of being rich in nutritional components and high in dietary fiber content, but have the problem that they are difficult to actively use as foodstuffs because of their unique odor (bran odor) and acridness. However, by pregelatinizing the whole grain grain under the above-mentioned high water content and high temperature conditions adopted in the present invention, the peculiar odor and acridness are reduced, and the advantages such as the nutritional value inherent in the whole grain grain are maintained. The palatability can be improved.

The product temperature, that is, the heating temperature of the slurry in the pregelatinization step is at least 90 ° C. or higher, preferably 100 ° C. or higher, more preferably 105 ° C. or higher, still more preferably 110 to 140 ° C., still more preferably 115 to 135 ° C. It is preferably 120 to 130 ° C. In general, the higher the heating temperature of the slurry, the more the reforming of the starch progresses and the predetermined effect of the present invention is likely to be achieved. However, if the heating temperature is too high, it is necessary to control the pressure in the container containing the slurry. Since the amount of heat such as steam increases, it may lead to an increase in production cost and a decrease in productivity. Further, when wheat flour is processed at a temperature exceeding 140 ° C., proteins and amino acids contained in the wheat flour may cause a Maillard reaction and discolor. Therefore, the upper limit of the product temperature of the slurry in the pregelatinization step should be about 140 ° C. Is preferable. Heating under the condition that the product temperature of the slurry exceeds 100 ° C. can be carried out, for example, by heating the slurry in a pressurized atmosphere.

Further, in the pregelatinization step, the time for maintaining the product temperature of the slurry at 90 ° C. or higher (preferably 100 ° C. or higher), that is, the heating time is preferably 1 minute or longer, more preferably 3 minutes or longer. On the other hand, the upper limit of the heating time in the pregelatinization step is not particularly limited, but from the viewpoint of production efficiency, it is preferably 180 minutes or less, more preferably 120 minutes or less.

When whole grain flour is used as the cereal flour, the heating temperature of the slurry in the pregelatinization step may be at least 90 ° C. or higher, preferably 95 ° C. or higher, and more preferably 100 ° C. or higher as described above. is there. The heating time may also be in the above range. By heating the whole grain flour under such conditions in the pregelatinization step, the effect of modifying the starch can be obtained, and the bran odor and acridness caused by the exodermis (bran) contained in the whole grain flour can be reduced.

The slurry to be heated in the pregelatinization step can be prepared by adding 500 parts by mass or more of water to 100 parts by mass of flours. The amount of water added is preferably 600 to 2500 parts by mass, more preferably 700 to 2000 parts by mass, and further preferably 800 to 1500 parts by mass with respect to 100 parts by mass of the flour. If the amount of water added is less than 500 parts by mass with 100 parts by mass of the flour, the predetermined effect of the present invention is not sufficiently exhibited. On the contrary, if the amount of water added is too large, a large amount of time and energy are required to obtain a solid substance in the drying step of the slurry in the next step, which may lead to an increase in production cost and a decrease in production efficiency.

The slurry typically contains only cereals (flour, starch, whole grain flour) and water as a solvent, but other components, such as cereals, are modified to desired properties as needed. The resulting starch modifier may be contained. Examples of the flour modifier include a preparation for scientific treatment, amylase, and an enzyme such as a protease that decomposes a protein contained in the flour. In a slurry containing a flour modifier, a reaction involving the flour modifier such as an enzymatic reaction occurs, and this reaction may be completed before the slurry is subjected to the pregelatinization step. Alternatively, it may occur during the implementation of the pregelatinization step.

Further, as the flours, those that have been pretreated can also be used. That is, the slurry may be prepared by adding water to the pretreated flours. The pretreatment of flours can be carried out, for example, by adding various chemicals (enzymes, acids or alkaline agents, emulsifiers, catalysts, etc.) to the flours.

In the pregelatinization step, the method for heating the slurry (method for pregelatinization of flours) is not particularly limited as long as it can cope with the above-mentioned high water content and high temperature conditions. A typical method for heating a slurry is a method in which a slurry containing flours is placed in a container and the container is heated. The slurry may be heated in a batch system or in a continuous system. Examples of the container for accommodating the slurry when heating it include a pressure cooker when a batch type is adopted and a line mixer such as a static mixer when a continuous type is adopted. The heating method is also not particularly limited, and examples thereof include an electric type, a gas type, and a steam type, and one of these can be used alone or in combination of two or more. Examples of the steam type heating method include a method of directly introducing saturated steam or superheated steam into a container containing an object to be treated (flours).

In the pregelatinization step, it is necessary to stir the slurry while heating the slurry. If the slurry is heated in a stationary state without stirring, the flours contained in the slurry may become lumpy, and pregelatinization (gelatinization) may be insufficient or non-uniform. By stirring the slurry during heating, such inconvenience is prevented and gelatinization of starch is promoted. The method for stirring the slurry is not particularly limited as long as the contained flours can be dispersed throughout the slurry. Typically, a known stirrer-equipped container equipped with a container and a stirrer to stir the contents of the container can be used and carried out according to a conventional method. For example, when the slurry is heated in a batch manner, an apparatus having a stirring blade can be exemplified, and when the slurry is heated in a continuous manner, a static mixer can be exemplified. Further, as the slurry stirring means, a known ultrasonic vibration generating means can also be used. In this case, the slurry is agitated by generating fine bubbles in the slurry by the vibration of the ultrasonic waves generated from the ultrasonic vibration generating means.

In the pregelatinization step, it is preferable that the amount of the solvent (water) contained in the slurry does not change during the heating of the slurry, that is, the pregelatinization treatment of the flours. This is because if the amount of solvent is significantly reduced (evaporated) during heating of the slurry, the promotion of pregelatinization may be suppressed. Preferably, the pregelatinization treatment is completed in a state containing 500 parts by mass or more of water with respect to 100 parts by mass of flours.

As an example of a method of keeping the amount of the solvent contained in the slurry unchanged during heating of the slurry, there is a method of heating the slurry in a pressurized atmosphere. That is, the slurry is heated under an atmospheric pressure of more than 1 atm. In this case, the container for accommodating the slurry is preferably one having pressure resistance. The pressure in the pressurized atmosphere may be appropriately adjusted according to the amount of the solvent contained in the slurry and the heating temperature (product temperature of the slurry), and is not particularly limited. Since the upper limit temperature of the slurry due to heating depends on the pressure, it is preferable to set the pressure corresponding to the desired heating temperature.

[Drying process]
In the drying step, the slurry that has undergone the above-mentioned pregelatinization step is dried to obtain a solid substance. This solid matter is pregelatinized cereal flour, which is the production object of this production method. The method for drying the slurry is not particularly limited, and a known drying method can be used, and examples thereof include freeze-drying, spray-drying using a spray dryer, and heat-drying using a drum dryer. The degree of drying of the slurry is not particularly limited, but typically, the water content of the solid obtained by drying the slurry is the water content of general flours (flours used as raw materials in the pregelatinization step). Dry to the same extent. General flours are usually about 15% by mass.

The solid matter obtained through the drying step, that is, pregelatinized cereal flour, may be crushed into powder if necessary. The solid matter can be crushed according to a conventional method using a corby mill, a juicer, etc. for a household crusher, or a hammer mill, a pin mill, a jet mill, etc. for an industrial crusher, until the desired particle size is reached. The solid material may be crushed.

The degree of pregelatinization (gelatinization) of the pregelatinized flour produced by the production method of the present invention can be preferably 90% or more, more preferably 95% or more. By blending the pregelatinized cereal flours having such a high degree of pregelatinization into the food, the taste and texture of the food is significantly improved, and the food is further imparted with aging resistance. In the present specification, the degree of pregelatinization refers to the degree of pregelatinization measured by the BAP method (β-amylase / pullulanase method). The measurement of the degree of pregelatinization by the BAP method can be carried out as follows according to the previous report (Home Economics Magazine 32 (9), 653-659, 1981).

[Measurement of pregelatinization by β-amylase / pullulanase method]
(A) Reagents The reagents used are as follows.
1) 0.8M acetic acid-Na acetate buffer 2) 10N sodium hydroxide solution 3) 2N acetic acid solution 4) Enzyme solution: β-amylase (Nagasechemtex Co., Ltd., # 1500S) 0.017 g and pluranase (forest protozoa) Chemical Laboratory, No. 31001) 0.17 g was dissolved in the 0.8M acetic acid-Na acetate buffer to make 100 mL.
5) Inactivated enzyme solution: A solution prepared by boiling the enzyme solution for 10 minutes.
6) Somogie reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

(B) Measurement method B-1) Sample flour (pregelatinized flour) is crushed with a homogenizer to a size of 100 mesh or less. Take 0.08 to 0.10 g of this crushed sample flour into a glass homogenizer.
B-2) 8.0 mL of demineralized water is added to the contents of the glass homogenizer, and the glass homogenizer is moved up and down 10 to 20 times to disperse the contents to obtain a dispersion liquid.
B-3) Take 2 mL each of the dispersion of B-2) in two 25 mL graduated test tubes, and one of the two is filled with 0.8 M acetate-Na acetate buffer. , The test area.
B-4) 0.2 mL of 10N sodium hydroxide solution was added to the other one of the two, and the mixture was reacted at 50 ° C. for 3 to 5 minutes to completely glue the dispersion of B-2). To make it. Then, 1.0 mL of a 2N acetic acid solution is added to the other one, the pH is adjusted to around 6.0, and the volume is adjusted with 0.8 M acetic acid-Na acetate buffer to prepare a gelatinized group.
B-5) Take 0.4 mL each of the test solutions of the test group and gelatinized group prepared in B-3) and B-4), add 0.1 mL of the enzyme solution to each, and use the enzyme at 40 ° C. for 30 minutes. React to obtain a reacted solution. At the same time, as a blank, 0.1 mL of an inactivating enzyme solution is added instead of the enzyme solution. The enzymatic reaction is carried out with occasional stirring of the reaction solution on the way.
B-6) Add 0.5 mL of somogie reagent to 0.5 mL of each of the reacted solution and blank, and boil for 15 minutes in a boiling bath. After boiling, cool in running water for 5 minutes, add 1.0 mL of Nelson reagent, stir, and leave for 15 minutes.
B-7) After that, 8.00 mL of desalted water is added to each of the reacted solution and the blank, and the mixture is stirred and the absorbance at 500 nm is measured.

(C) Calculation of the degree of pregelatinization The degree of pregelatinization is calculated by the following formula.
Degree of pregelatinization (%) = {(decomposition rate of test solution) / (decomposition rate of complete gelatinization test solution)} x 100
= {(A-a) / (A'-a')} x 100
In the above formula, A, A', a, and a'are as follows.
A = Absorbance of test group A'= Absorbance of gelatinized group a = Absorbance of blank in test group a'= Absorbance of blank in gelatinized group

The pregelatinized flours produced by the production method of the present invention (hereinafter, also simply referred to as “pregelatinized flours”) can be used in place of known pregelatinized flours and pregelatinized starches, and are typically used. Is used in the food industry, but can also be used in fields other than the food industry. Examples of the use of pregelatinized flours in the food industry are 1) thickening and retaining molds for applications that omit heat cooking (for example, instant soup), 2) modifying the dough of cake mixes and stabilizing the structure of frozen foods. 3) In the case of pregelatinized flour produced using corn flour as flour, substitute for soup or easy cancer flour 4) In the case of pregelatinized flour manufactured using waxy corn flour as flour, bean confectionery Clothes can be mentioned. In addition, as an example of the use of pregelatinized cereal flour in fields other than the food industry field, in the case of pregelatinized cereal flour produced using potato starch as the cereal flour, sticking of feed; casting sand mold, incense, polishing grindstone, etc. Adhesion; household laundry paste; paper strength enhancer.

Pregelatinized flours can be used in the production of processed foods. The processed foods referred to here are manufactured using cereal flour as a raw material. For example, bakery foods; noodles such as udon, somen, hiyamugi, Chinese noodles, pasta, instant noodles (including non-fried noodles); tempura, etc. Fried foods such as fried, fried Tatsuta, and fritters, and other oil-boiled foods (foods manufactured through the oil-boiled process); powdered foods such as instant soup. The noodles include noodle skins such as dumpling skin, shumai skin, and spring roll skin. The processed food may be a frozen food. By using pregelatinized cereal flours in the production of these processed foods, the taste and texture of these foods can be improved and aging resistance can be imparted, and instant noodles can further improve the rehydration property. The processed food can be produced according to a conventional method according to the type of the processed food.

Pregelatinized flours are suitable for the production of bakery foods. By blending pregelatinized starches in bakery foods, bakery foods are given a fluffy softness, moist feeling, and chewy feeling, and aging resistance is imparted, and deterioration of taste and texture over time is suppressed. To. Bakery foods are obtained by using cereals (grain flour, starch, whole grain flour, etc.) as essential ingredients, and adding optional ingredients such as yeast, leavening agent (baking powder, etc.), water, salt, and sugar as necessary. It is a food obtained by baking a fermented or non-fermented dough. Specific examples of bakery foods include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, shoes, biscuits, and baked buns; and fried sweets such as donuts. Examples of breads include breads (for example, rolls, white breads, black breads, French breads, kanpans, koppe breads, croissants, etc.), cooked breads, sweet breads, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, balmkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes and the like.

Hereinafter, the present invention will be further described with reference to Examples, but the present invention is not limited to the following Examples.

[Examples 1 to 10, Comparative Examples 1 to 5]
Wheat flour was used as the flour, and a predetermined amount of water was added to the flour to prepare an aqueous slurry. This slurry is placed in the pressure vessel of a pressure vessel equipped with a stirrer (rotatably installed paddle), and while stirring with the stirrer, it is heated by the heating method and heating temperature shown in Table 1 below to produce starch (wheat flour). ) Was gelatinized (gelatinized) (gelatinization step). The heating time in the pregelatinization step (the time for maintaining the heating temperature shown in Table 1 below) was 1 minute, 3 minutes, or 30 minutes. Next, the slurry (gelatinized liquid) that had undergone the pregelatinization step was freeze-dried using a commercially available freeze-dryer (trade name "Genesis SQ", manufactured by SP Industries, Ltd.) to obtain a solid substance. Next, the obtained solid matter was pulverized using a commercially available coffee mill to obtain the desired pregelatinized wheat flour (pregelatinized flours) (Examples 1 to 10, Comparative Examples 1 and 3).
Further, pregelatinized wheat flour was obtained in the same manner as in the above procedure except that 30 parts by mass of water was added to 100 parts by mass of wheat flour and heated with an extruder at a predetermined heating temperature for a predetermined time (Comparative Example 2). ..
Further, in the pregelatinization step, pregelatinized wheat flour was produced without stirring the slurry while heating the slurry. Specifically, a predetermined amount of water was added to wheat flour to prepare an aqueous slurry, the slurry was filled in a retort pouch bag, sealed, and heat-treated at 120 ° C. for 3 minutes using an autoclave. After that, pregelatinized wheat flour was obtained in the same manner as described above (Comparative Examples 4 and 5). When this method was used, the slurry after heating by the autoclave, that is, after undergoing the pregelatinization step, had water separation and had a non-uniform viscosity (partially lumpy), and was not uniformly gelatinized. In addition, since the slurry was lumpy, the efficiency from freeze-drying to pulverization was also poor.

[Examples 11 to 16, Comparative Examples 6 to 8]
Whole wheat flour, cornstarch or wheat starch was used as the grain flour, and the pregelatinized wheat whole grain flour, pregelatinized cornstarch or α was carried out in the same manner as in the above-mentioned Example or Comparative Example except that the pregelatinization step was carried out under the conditions shown in Table 2 below. Chemicalized wheat starch was obtained.

[Manufacturing Examples A1 to A22: Manufacture of pancakes]
Pancakes, which are a type of bakery food, were produced using the baked confectionery mixes shown in Table 3 below. Specifically, 100 parts by mass of the mix, 25 parts by mass of sugar, 5 parts by mass of baking powder, 10 parts by mass of salad oil, 30 parts by mass of whole eggs, 50 parts by mass of milk and an appropriate amount of water are placed in a container and 120 times / minute. The pancake dough was prepared by manually mixing and stirring at the number of rotations to prepare a pancake dough having a viscosity in the range of 5 to 10 Pa · s by a B-type viscosity meter at a product temperature of 25 ° C. The amount of water blended was adjusted so that the viscosity of the pancake dough was within such a range. After allowing 10 minutes to let the prepared pancake dough rest, 55 g of the dough is poured onto a griddle plate, one side of the dough is baked at a temperature of 180 ° C. for 3 minutes, and then the dough is turned upside down. The other side was baked for 2 minutes to remove the rough heat, and then pancakes were produced.

After allowing a part of the pancakes produced in this way to cool for 30 minutes in a room temperature environment, 10 specialized panelists were asked to eat them, and the texture (texture immediately after production) at that time was evaluated according to the following evaluation criteria (5 points). It was evaluated by (perfect score).
Further, another part of the produced pancake was stored in a refrigerator having an internal temperature of 4 ° C. for 3 days to obtain a chilled pancake. After leaving this chilled pancake in a room temperature environment for 20 minutes, cut it to an appropriate size and have 10 specialized panelists eat it, and the texture at that time (texture after refrigerated storage) is as follows. We had them evaluate according to evaluation criteria (out of 5 points).
Further, another part of the produced pancake was stored in a freezer having an internal temperature of −18 ° C. for 2 months to obtain a frozen pancake. After leaving this frozen pancake in a room temperature environment for 20 minutes, it is cut into an appropriate size and eaten by 10 specialized panelists, and the texture at that time (texture after frozen storage) is evaluated as follows. We had them evaluate by criteria (out of 5 points).
The above results (average score of 10 specialized panelists) are shown in Table 3 below.

<Evaluation criteria for pancake texture>
5 points: The internal phase is soft and fluffy, has a moist texture, and has good crispness and melting in the mouth.
4 points: The internal phase has a soft and soft texture, and the crispness and melting in the mouth are slightly good.
3 points: The internal phase is a little fluffy, and because it has a little fluff, it feels like the starch is aging, and although it is a little unsatisfactory in terms of crispness and melting in the mouth, there is no problem.
2 points: The internal phase has a weak fluffy feeling, and has a dry feeling and a strong aging feeling of starch, so that it is not crisp and melts in the mouth.
1 point: The texture inside is hard, and the starch has a strong texture and a strong dryness, and the starch has a very strong aging feeling, so that it is very crisp and melts in the mouth.

[Production Examples B1 to B8: Bread Production]
Bread, which is a kind of bakery food, was produced using a bread mix having the formulations shown in Table 4 below and using a commercially available home bakery (trade name "SD-BM103", manufactured by Panasonic Corporation). Specifically, 100 parts by mass of the mix, 4 parts by mass of butter, 6.8 parts by mass of sugar, 2.4 parts by mass of skim milk, 2 parts by mass of salt, and 1.1 parts by mass of dry yeast are put into a home bakery, and the home bakery is provided. Bread was made by selecting the "standard course".

After allowing a part of the bread produced in this way to cool for 30 minutes in a room temperature environment, 10 specialized panelists were asked to eat it, and the texture, texture and flavor at that time (texture, texture and flavor immediately after production). Was evaluated according to the following evaluation criteria (out of 5 points or out of 3 points). The results (average score of 10 specialized panelists) are shown in Table 4 below.

<Evaluation criteria for bread tactile sensation>
5 points: The interior phase is fluffy, soft and moist.
4 points: The interior phase is soft and soft, and slightly moist.
3 points: The interior minister is a little fluffy and moist.
2 points: The interior phase has a weak fluffy feeling and is dry.
1 point: The inside feels hard and dry.
<Evaluation criteria for bread texture>
3 points: Moist and chewy.
2 points: It's a little tight.
1 point: Crisp and crispy.
<Evaluation criteria for bread flavor>
5 points: Strongly feel the fragrant grain scent and sweetness.
4 points: It has a fragrant grain scent, sweetness, and no acridness.
3 points: I feel a smoky smell and an acridness, but there is no problem.
2 points: The smell of fusuma is a little strong, and you can feel the acridness.
1 point: Strong odor of fusuma and strong acridness.

[Manufacturing Examples C1 to C5: Manufacture of instant noodles]
Non-fried instant Chinese noodles, which are a kind of noodles, were produced using the raw material powders having the formulations shown in Table 5 below. As the raw material flour, medium-strength flour (“Tokujaku” manufactured by Nisshin Flour Milling Co., Ltd.) was used as wheat flour, and oxidized tapioca starch (“MKK100” manufactured by Matsutani Chemical Industry Co., Ltd.) was used as starch. As a specific procedure, first, an appropriate amount of water in which 1 part by mass of salt and 0.4 parts by mass of Kansui (“Akakansui” manufactured by Oriental Yeast Industry Co., Ltd.) is dissolved in 100 parts by mass of raw material flour is added to make noodles. The noodle dough was prepared by kneading with a mixer for 10 minutes by a conventional method. Next, the noodle dough was rolled with a noodle-making roll to form a noodle band having a thickness of 1.2 mm, and further cut into noodle strings with a cutting blade (# 18 angle). Next, the noodle strings were steam-heat-treated with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, and then dried with hot air at 90 ° C. for 20 minutes to produce non-fried instant Chinese noodles.

70 g of instant noodles produced in this way is stored in a container, 450 ml of boiling water is added to the container, the container is covered and allowed to stand for 4 minutes, and then the hot water in the container is removed and eaten by 10 specialized panelists. We asked them to evaluate the resilience and texture (viscoelasticity) when reconstituted in hot water according to the following evaluation criteria. The results (average score of 10 specialized panelists) are shown in Table 5 below.

<Evaluation criteria for resilience of instant noodles>
5 points: Sufficiently edible and good.
4 points: Almost edible and slightly good.
3 points: Most are edible, but some cores remain.
2 points: The surface of the noodle string is edible, but the core remains in the center of the noodle string, which is a little defective.
1 point: The surface and center of the noodle string are hard and defective.
<Evaluation criteria for texture of instant noodles>
5 points: Very good balance of stickiness and elasticity.
4 points: Good balance between stickiness and elasticity.
3 points: The balance between stickiness and elasticity is a little good, and a little good.
2 points: The balance between stickiness and elasticity is a little bad, and it is a little bad.
1 point: Poor balance between stickiness and elasticity.

[Manufacturing Examples D1 to D7: Production of Refrigerated Boiled Udon]
Refrigerated boiled udon noodles, which are a type of noodles (cooked refrigerated noodles), were produced using the raw material powders having the formulations shown in Table 6 below. In the raw material flour, medium-strength flour (“Kaoru” manufactured by Nisshin Flour Milling Co., Ltd.) is used as wheat flour, acetylated tapioca starch (“hydrangea” manufactured by Matsutani Chemical Industry Co., Ltd.) is used as starch, and Glico Foods Co., Ltd. is used as wheat protein. The company-made "A Guru G" was used. As a specific procedure, first, an appropriate amount of water in which 3 parts by mass of salt was dissolved was added to 100 parts by mass of the raw material flour, and the noodle dough was kneaded under a reduced pressure of −90 kPa to prepare a noodle dough. Next, the noodle dough was rolled and cut into a noodle wire having a thickness of 3 mm with a cutting blade (# 10 angle). Next, the noodle strings are boiled in boiling water, washed with water and cooled, and 3 parts by mass of a loosening agent (“Soyaup M3000” manufactured by Fuji Oil Co., Ltd.) is uniformly adhered to 100 parts by mass of the cooled noodle strings by spraying. I got boiled udon noodles. This boiled udon was stored in a refrigerator having an internal temperature of 5 ° C. for 24 hours to produce refrigerated boiled udon.

The refrigerated boiled udon noodles produced in this way were eaten by 10 specialized panelists in a refrigerated state, and the texture (viscoelasticity) was evaluated according to the following evaluation criteria (out of 5 points). The results (average score of 10 specialized panelists) are shown in Table 6 below.

<Evaluation criteria for the texture of refrigerated boiled udon noodles>
5 points: Very good balance of stickiness and elasticity.
4 points: Good balance between stickiness and elasticity.
3 points: The balance between stickiness and elasticity is a little good, and a little good.
2 points: The balance between stickiness and elasticity is a little bad, and it is a little bad.
1 point: Poor balance between stickiness and elasticity.

[Manufacturing Examples E1 to E5: Production of refrigerated roasted dumplings]
Gyoza rind, which is a type of noodles (noodle skins), is produced using the raw material powders of the formulations shown in Table 7 below, and chilled gyoza, which is a type of cooked chilled dumplings, is further produced using the produced gyoza rind. Manufactured. As a specific procedure, first, 1 part by mass of salt and an appropriate amount of water were added to 100 parts by mass of the raw material flour, kneaded for 10 minutes, and then aged for 30 minutes to prepare a dough. Next, the dough was rolled by a conventional method to make the final noodle band thickness 1 mm, and then cut out with a mold having a diameter of 85 mm to produce raw dumpling skin. Next, 12 g of dumpling ingredients are wrapped in raw dumpling skin to produce raw dumplings, and after the raw dumplings are baked and cooked, they are stored in a refrigerator with an internal temperature of 4 ° C for 3 days to produce refrigerated grilled dumplings. did.

After putting 5 pieces of refrigerated roasted dumplings produced in this way in a heat-resistant container and heating them in a microwave oven (500 W / 1 minute 30 seconds), 10 specialized panelists were asked to eat them, and the texture was evaluated according to the following evaluation criteria (5 points). It was evaluated by (perfect score). The results (average score of 10 specialized panelists) are shown in Table 7 below.

<Evaluation criteria for the texture of roasted dumplings>
5 points: Very good melting in the mouth, no hardness at all, good.
4 points: Good melting in the mouth, no hardness, slightly good.
3 points: Melting in the mouth and hardness are normal.
2 points: Poor melting in the mouth, hardness, and slightly poor.
1 point: Very poor melting in the mouth, hard texture, and poor.

[Manufacturing example F1 to F5: Production of shrimp tempura]
Shrimp tempura, which is a kind of oily food, was produced by using the tempura batter mix having the composition shown in Table 7 below. In the tempura batter mix, soft flour (“Flower” manufactured by Nisshin Flour Milling Co., Ltd.) was used as the wheat flour, and wheat starch (“Processed starch for food silver scale” manufactured by Glico Foods Co., Ltd.) was used as the starch. As a specific procedure, first, an appropriate amount of water was added to 100 parts by mass of the tempura batter mix to prepare a batter solution. Next, put the tailed shrimp (20 g / head) as an ingredient in the batter and entangle it well, and then oil the shrimp with the batter in an oil tank containing salad oil heated to 170 ° C for 2 minutes and 30 seconds. Manufactured shrimp tempura.

The shrimp tempura produced in this way was taken out of the oil tank, drained, left at room temperature (about 25 ° C) for 60 minutes, and then eaten by 10 specialized panelists, and the texture was evaluated according to the following evaluation criteria (out of 5 points). Was evaluated by. The results (average score of 10 specialized panelists) are shown in Table 8 below.

<Evaluation criteria for texture of shrimp tempura>
5 points: The batter is crispy and has a lot of brittle teeth, which is extremely good.
4 points: The batter is crispy and good.
3 points: The batter lacks a crispy texture, but is slightly good.
2 points: The batter is a little hard or sticky, and it lacks a crisp feeling.
1 point: The batter is a little too hard or sticky, there is no crispness, and it is defective.

According to the present invention, pregelatinized starches that can improve the taste and texture of foods and impart aging resistance to foods are provided.
In addition, when whole grain grains are used as the grain flours, pregelatinized starches (pregelatinized starches) that can reduce the odor and acridness peculiar to whole grain grains, improve the taste and texture of foods, and impart aging resistance to foods. Pregelatinized whole grain flour) is provided.
When the pregelatinized starch produced by the present invention is blended in a bakery food, the bakery food is given a fluffy softness, a moist feeling, and a chewy feeling, and is also imparted with aging resistance and has a taste and texture. Deterioration over time is suppressed. The same effect can be obtained when the pregelatinized starch produced by the present invention is blended in noodles or oily foods, and when it is blended in instant noodles, the resilience at the time of reconstitution with hot water can be further improved. ..

Claims

A pregelatinization step of heating a slurry containing 100 parts by mass of flour and 500 parts by mass or more of water under a condition that the product temperature of the slurry is 90 ° C. or higher to pregelatinize the starch contained in the flour.
It has a step of drying the slurry that has undergone the pregelatinization step to obtain a solid substance.
A method for producing pregelatinized flour, in which the slurry is agitated while the slurry is being heated in the pregelatinization step.
The method for producing pregelatinized flours according to claim 1, wherein in the pregelatinization step, the slurry is heated under conditions where the product temperature is 100 ° C. or higher.
The method for producing pregelatinized flours according to claim 1 or 2, wherein in the pregelatinization step, the slurry is heated under conditions where the product temperature is 110 to 140 ° C.
The method for producing pregelatinized flour according to any one of claims 1 to 3, wherein wheat flour is used as the flour.
The method for producing pregelatinized cereals according to any one of claims 1 to 3, wherein whole grain flour is used as the cereal flour.
The method for producing pregelatinized flour according to any one of claims 1 to 5, wherein in the pregelatinization step, the amount of the solvent contained in the slurry does not change during heating of the slurry.
The method for producing pregelatinized flours according to claim 6, wherein in the pregelatinization step, the slurry is heated in a pressurized atmosphere.
The method for producing pregelatinized flour according to any one of claims 1 to 7, wherein the degree of pregelatinization of the produced pregelatinized flour is 90% or more.
A method for producing a processed food using pregelatinized cereal flour produced by the production method according to any one of claims 1 to 8.
The method for producing a processed food according to claim 9, wherein the processed food is a bakery food, noodles or oily food.